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Agua Fresca made with Pineapple, Orange & Chaya

Agua Fresca

Aguas Frescas are popular in Mexico not just during the summertime, but all year round because they are made with fresh fruits available according to the season. Mexico’s climate and geography are very diverse. Its geographical features range from the swamp to desert and from tropical lowland jungle to high alpine vegetation.

Mexico, This diversity allows for an abundance of fruits and vegetables throughout the year, with some fruits and vegetables particular to just some regions. That is the case of the Pineapple that grows in several states, where Tabasco, Veracruz, and Oaxaca are the states with the biggest pineapple production. For this reason, it is not wondered that Pineapple Agua Fresca with Chaya is more popular in the southern states of the country.

As I mentioned before, chaya is consumed cooked in many dishes and raw only when mixed with an acid agent. In this recipe, I am using Chaya in a very popular way to consume it in Tabasco and other States in the Yucatan Area, as Agua Fresca. It is so refreshing, healthy and a perfect treat for the coming hot days of summer.

Chaya Plant, photo courtesy of Carmen of Chaya Plants.

This post is part of my participation as International Ambassador for “Come Tabasco”. A campaign that looks to promotes the bounty of the state of Tabasco products. Tabasco is a beautiful state in the southern area of the country located in the Isthmus of Tehuantepec, with an exuberant vegetation and tropical weather.

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¡HOLA!

Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food. Read more…